What says “comfort food” to you? On the Asian side of the spectrum, perhaps it’s a bowl of noodles, fried rice, or curry. When it comes to Western dining – specifically American and British – we veer towards the meaty, cheesy, and carby dishes that are synonymous with those nations.
Opened by Elite Concepts at H Queen’s in Central, Avalon takes its cue from its moniker – the island paradise of Arthurian legend – to present an indulgent menu that screams Western-style comfort eating. Meals at Avalon are easy-going and meant to be savoured, not rushed.
Jarrod Verbiak of Migas (one floor upstairs) is the culinary director here, and his CV is mighty impressive: a James Beard Foundation “Rising Star Chef of the Year” semi-finalist and protégé of Daniel Boulud, opening concepts for the famed French chef in Miami, Las Vegas, Palm Beach, and Beijing. Chef Jarrod is joined in the Avalon kitchen by chef de cuisine Mert Küçüka, who led Alaf restaurant in Istanbul to win a Michelin Bib Gourmand.
To start, we’d opt for the clam chowder (HKD48/HKD98) over the Cajun gumbo (HKD48/HKD98), which was oilier than anticipated. The chowder is good enough to compete with its siblings in New England: creamy, buttery, packed with seafood, featuring a hint of smokiness from the bacon.
Moving to the UK, Avalon offers a fine rendition of a pub grub staple, the Scotch egg (HKD98), with its perfectly cooked soft-boiled egg centre, savoury house-blend Cumberland sausage, and crispy coating.
Back Stateside it is with the Boston lobster and crab roll (HKD288), which is filled to the brim with both crustaceans and light on the mayo-based cocktail sauce to allow the fresh under-the-sea flavours to take centre stage. The buttered and toasted hog dog bun is on point, as is the drawn butter on the side (though we feel any butter-dipping is unnecessary unless you want to lay the comfort on extra thick).
A Thursday special that’s available for pre-ordering, the Southern fried chicken (HKD168) is golden and well fried but lacks that peppery punch that we associate with the US South.
The accompanying sides of ultra-cheesy mac & cheese gratin (a tribute to Velveeta in the best possible way) and vinegary braised greens studded with lardons make up for any shortcomings with the bird. This is a great sharing dish – a complete meal for two – that is extremely well priced considering its heaping chicken portion and generous sides.
For dessert, it’s a toss-up between two contrasting sweets: the sticky toffee pudding (HKD98), rich and gooey to the extreme, and the comparatively lighter and more summery soft ice-cream pavlova (HKD98) with tropical fruits (read: mango) and lime – it all depends on your mood and stomach space.
Our verdict of Avalon
Instead of drowning your sorrows, we recommend dining at Avalon to scratch that emotional itch with comfort food. It’s true you will pay a pretty penny (this is Central, after all), but we think the bill is well worth it for the chefs’ ability to elevate familiar flavours, reflecting chef Jarrod’s fine-dining experience whilst retaining an approachable touch.
The intimate live music lounge at the back of Avalon, Take 5, also deserves a mention. It makes for a top spot for an after-work tipple or two coupled with regular live jazz performances.
Avalon, 2/F, H Queen’s, 80 Queen’s Road Central, Central, 2115 1551, book here
| Order this: clam chowder, Scotch egg, lobster and crab roll, fried chicken, sticky toffee pudding, pavlova Menu: Avalon à-la-carte menu Price for two: HKD600–800 | Atmosphere: bright, open, airy, and welcoming Perfect for: self-soothing with decadent comfort food |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
